Show off Spring Onions

Also known as scallions, spring onions are at high tide right now, plump and reasonably cheap. I tend to prefer the organic because the scallion is a bulb. It grows in the ground and what grows down there tends to absorb far more pesticide, fertilizer, fungicide and bacteria that what grows in daylight and air. But take your pick.  Just try to get them with roots attached as this keeps them fresher. H ere are a few ways to enjoy scallions right now--with this caveat: they are an anti-coagulant so those on coagulating medication should stay away.

Korean Scallion Pancakes
serves 6-8

2 c unbleached all purpose flour
2 large eggs, beaten
Sea or Kosher salt
10-12 scallions, halved lengthwise then cur crosswise into 1" pices
2 tsp any vegetable oil (try not to use distinctive olive oil)

Heat oven to 200º. In a large bowl, whisk flour, eggs, 1 tsp salt with 1 /12 c water.
Gently fold in the scallions. Let this batter sit 10 minutes. It should look thick but pourable.

Heat the oil in a 10" nonstick skillet over medium heat. Pour 3/4 c batter into the hot skilled, swirling continually to get the batter to the edges. Use a rubber/silicon spatula to help. Cook 3-4 minutes until golden brown on the bottom. Flip and cook the other side about 2 minutes more until it is also golden brown. Transfer the finish pancake to a baking sheet and keep warm in the oven. Repeat this process, adding oil if necessary.

to serve, cut each pancake into wedges.

Dipping Sauce
1/4 c soy or tamari sauce
1/4 c rice vinegar
1 tbs sesame oil (Asian)
1 tbsp thinly sliced scallions
1 tbs packed dark brown sugar
1 tsp finely grated fresh ginger root
1 lg clove garlic, finely minced or grated
1/2 tsp crushed red pepper flakes

Combine and mix all these ingredients in a small bowl.

Swiss Chard Tart

Serves 6-8

¼ cup extra virgin olive oil
1½ lbs Swiss chard (you can mix red and green, for you need two bunches)
4 scallions, cleaned, sliced lengthwise in half then chopped
¼ tsp salt
1/8 tsp freshly ground or cracked black pepper
1/4 tsp red pepper flakes
1 jumbo egg (or two small eggs)
1 cup grated Pecorino, Parmigiano or Asiago or Pecorino cheese
¼ cup unbleached flour
2 tbsp balsamic or sherry vinegar
1/8 tsp nutmeg
extra scallions for garnish.

Preheat oven to 400º. Oil an 8” spring form pan or quiche dish. Wash the chard and trim away all the thick stems, even up the back of the leaves. Chop the leaves into small ½” pieces.
Heat the olive oil in a large sauté pan over medium high heat. Add the scallions and chard, reduce heat to medium, and sauté, stirring until the chard has wilted.  Add salt, pepper and red pepper flakes. Remove from heat.

  In a medium bowl, whisk the egg. Whisk in the cheese and flour. Stir in vinegar and nutmeg. Combine the cheese mixture with the greens, carefully blending so everything is evenly distributed. Spoon everything into the oiled pan or dish, spreading it evenly, leveling the top.

  Bake 10 minutes at 400º, until  firm. (You might want to put a cookie sheet underneath to catch leaks.) Remove from the oven and cool two minutes before undoing the springform ring.  To serve, cut into wedges and garnish with slices of scallion and black olives.  

Arugula, Date and Plum Salad with Scallions and Mint
sharp and sweet with many textures and colors--and nutrition benefits.
serves 4
Combine 4 large handfuls of arugula, 4 fresh pitted dates chopped, a large and firm black plum pitted and sliced thin, 4 scallions diced, 1 tbsp chopped walnuts, 2 salad turnips quartered and sliced thin for crunch, 1/4 cup shredded Parmesan and 1 tsp minced fresh mint leaves--all tossed together. Dress with 1 tbsp balsamic vinegar, 3 tbsp good fruity olive oil, a small garlic clove smashed, salt and pepper. (Use only as much dressing as you like.)

Jamaican Red Peas and Rice (spicy rice with coconut and red beans)
serves 8 
1 tbsp corn or canola oil
1 garlic clove, minced
3 scallions including greens, thinly diced
2 cups white rice
1 14 oz can coconut milk, shaken
1 tsp dried thyme or 1 sprig fresh
1 small Scotch bonnet chili (you can eliminate if you don't like hot food)
2 13-15 oz cans kidney, pinto or other small red beans , drained
pinch of salt and twist of freshly ground black pepper

In a heavy saucepan with a tight fitting lid, heat oil over medium heat. Add garlic and scallions.
Sauté 2-3 minutes until they are soft. Don't burn. Reduce heat if necessary.

Add rice, coconut milk, 1 c water, thyme, Scotch bonnet pepper if using, beans and salt. Bring to a boil over high heat, stir well, cover tightly, reduce heat to simmer or very low and do not disturb for 20-25 minutes, until all liquid has been absorbed and rice is tender. Add black pepper and more salt if necessary. Fluff and serve.

East Asian Summer Rolls

For the peanut sauce:

3/4 cup natural-style creamy peanut butter

1/3 cup water

3 tbsp hoisin sauce

2 tbsp freshly squeezed lime juice (from about 1 1/2 medium limes)

4 1/2 tsp soy sauce

1 tbsp granulated sugar

2 1/4 tsp chili-garlic paste

1 medium garlic clove, mashed to a paste

1/2 tsp toasted sesame oil

Whisk all ingredients together in a medium bowl.

For the summer rolls:

24 medium shrimp (about 1 pound), peeled and deveined

4 ounces dried rice stick noodles or rice vermicelli

16 (8-1/2-inch) round rice paper wrappers

1 cup mung bean sprouts (about 3 ounces)

1 bunch fresh mint leaves off the stems

1 bunch fresh basil or Thai basil leaves off stems

16 small fresh cilantro sprigs

1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks

3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)

8 Bibb lettuce leaves, cut in half

Optional: 2 serrano chilies, stemmed, halved, seeds removed, and very thinly sliced lengthwise into 32 strips

Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board. Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate.

Cook the rice noodles according to the package directions. Drain and set aside.

Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, Serrano chilies (if using), cucumber, scallions, and lettuce.

Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.  Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.  Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.